Made using creamed coconut, oat milk, orange zest and spices, this ‘free-from’ vegan cake lacks nothing in the flavour department!
If the icing feels a little stiff after its time in the fridge, add a little more oat milk in a drop at a time to bring back its consistency.
For the icing:
- 200g creamed coconut
- 1 tbsp lemon juice
- 2 tbsp cashew nut butter
- 50g icing sugar
- 60ml oat milk
For the cake:
- 250ml coconut oil, melted
- 300g light brown sugar
- 1.5 tsp vanilla essence
- 210ml oat milk
- 420g plain flour
- 1.5 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 1 tsp cinnamon, plus extra to decorate
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 orange, zest only
- 270g carrots, grated
- 75g chopped walnuts, plus extra to decorate
- Make the icing first by mashing the creamed coconut together with 2 tbsps of hot water and the lemon juice until you have a smooth paste. Add the cashew butter, then whisk in the icing sugar followed by the oat milk. Whisk until fully combined, then leave the rest in the fridge.
- Heat your oven to 180°C / 160°C Fan / Gas Mark 4. Take a little of the melted coconut oil and grease 2 x 20cm cake tins, then line their bases with baking parchment.
- Using a whisk, beat together the oil and sugar, then add in the vanilla and milk. In a separate bowl, or using a stand mixer, combine the flour, baking powder, bicarbonate of soda, spices and orange zest. Add in the wet ingredients and mix well.
- Finally stir in the carrots and nuts, then divide the mixture between the cake tins and bake for 25-30 minutes. Remove from the oven and allow to cool in their tins for 5 minutes, before transferring to a wire rack.
- Once completely cool, sandwich the cakes together using half of the icing and then cover the top of the cake with the remaining icing. Scatter over the nuts and dust with a little cinnamon.
Lead image: bhofack2 via Getty images.